From a top view, imagine a plate with four translucent spring rolls, arranged in a circle. Each roll is slightly open at the ends, revealing the vibrant colors of sautéed shrimp, orange butternut squash noodles, deep green kale, and sprinkled black sesame seeds. One roll is cut halfway open, lying against a small bowl of tangy fish sauce in the center.

Vietnamese Shrimp Squash Spring Rolls

Name: Vietnamese Shrimp Squash Spring Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 16 pieces shrimp peeled and deveined; 1 medium-sized butternut squash spiralized into noodles; 4 leaves kale deveined and roughly chopped; 8 sheets paleo-friendly rice paper; 1/2 cup fish sauce; 3 tablespoons lemon juice; 2 cloves garlic minced; 1 red chili finely chopped; black sesame seeds for garnish; 1 tablespoon coconut oil; 1/2 teaspoon salt

Healthy, vibrant, Vietnamese-inspired Paleo shrimp spring rolls.

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style Vietnamese

Technique Sautéing

Diet Friendly Paleo

Daily recipe · September 10, 2025

A little about this dish

This recipe is a Paleo-friendly, Vietnamese-inspired delight that capitalizes on September's seasonal produce. It features fresh, succulent shrimp, kale, and vibrant butternut squash, giving it a solid nutrient profile without compromising taste. It's a creative, non-traditional twist to Vietnamese spring rolls.

Ingredients (for 4)

Shrimp — 16 pieces — peeled and deveined
Medium-sized butternut squash — 1 — spiralized into noodles
Kale — 4 leaves — deveined and roughly chopped
Paleo-friendly rice paper — 8 sheets
Fish sauce — 1/2 cup
Lemon juice — 3 tablespoons
Garlic — 2 cloves — minced
Red chili — 1 — finely chopped
Black sesame seeds — — for garnish
Coconut oil — 1 tablespoon
Salt — 1/2 teaspoon

Preparation

Step 1 — 🔥🍤🧂

Over medium heat, preheat a pan and add one tablespoon of coconut oil. Sauté 16 pieces of peeled and deveined shrimp with a 1/2 teaspoon of salt until they turn pink. Set aside.
Step 2 — 🍳🍠🍝

In the same pan, add your spiralized medium-sized butternut squash. Sauté until they are slightly tender. Set aside.
Step 3 — 🥬🍳🔥

Briefly sauté your roughly chopped four leaves of kale until they wilt slightly.
Step 4 — 🍚📄💧

Dip each of your eight sheets of paleo-friendly rice paper in warm water until it softens.
Step 5 — 🍤🍠🌯

On each softened sheet, evenly spread a portion of shrimp, butternut squash, and kale. Roll tightly, making sure the ends are folded in.
Step 6 — 🥣🦐🌶️

Prepare your dipping sauce by combining 1/2 cup of fish sauce, three tablespoons of lemon juice, two minced cloves of garlic, and one finely chopped red chili.
Step 7 — 🇻🇳🍤🌯

Serve your Vietnamese shrimp spring rolls with the tangy dipping sauce. Garnish with black sesame seeds if desired.

A final fox tip

One of the fun facts about spring rolls is that they are often made during the spring festival in China, a celebration of the new harvest. Feel free to add in other seasonal veggies, or even substitute shrimp with chicken or beef. Children can safely participate in rolling the spring rolls, a fun and interactive cooking experience.